Desi-fying The Holidays

The autumn and winter months in the United States are usually rainy and cold. People tend to hibernate and stay out of the dreary outdoors. However, these months also bring us several chances to celebrate holidays from many diverse cultures. This year Eid arrived auspiciously in September and Diwali was brilliantly observed in October. November brings us the warmth of Thanksgiving, and we joyously celebrate Hanukkah and Christmas in December. So forget about the cold chill and cherish these happy times with family and friends!

Whenever I share a meal with relatives or South Asian friends who also enjoy cooking, the discussion inevitably turns to how a particularly appetizing dish was prepared and what ingredients were used. We then wonder how we can Desify it. Desifying something means adding South Asian culinary touches to something that is not South Asian.

During the autumn and winter holiday season in the United States, cranberries are abundant and used in many dishes. Their tartness combines well with sweet sauces, baked goods and cocktails. Cranberry sauce is served as a condiment with traditional Thanksgiving and Christmas meals. Cranberries are also used in breads, muffins and juices. So, in attempting to Desify cranberries for the holidays, I thought they would taste great in achaar, a traditional South Asian condiment consisting of pickled fruits or vegetables marinated in oil or lemon juice, salt and a variety of South Asian spices. However, after some trial and error, the final product ended up having the consistency and taste of chutney (a thick sauce made with fruits or vegetables and contrasting spices).

So during this holiday season, I encourage you to try Desifying something. Try your hand at my cranberry chutney. It's a tantalizing blend of sweet, savory, tart and spicy flavors. It's easy to prepare and its vibrant dark red color looks festive. Serve it with appetizers at a holiday cocktail party or use it as a condiment with a traditional meal — Desi or not.

Cranberry Chutney
Serves two to four

Ingredients
1 1/2 teaspoon ginger, grated
2 cloves garlic, grated
1 clove
1/4 teaspoon ground cumin
1/4 teaspoon red chili powder
3 tablespoons sugar
1/3 cup apple cider vinegar
1 14 ounce can cranberry sauce
Salt and black pepper to taste

Instructions
1. Combine ginger, garlic, clove, cumin, red chili powder, sugar and apple cider vinegar in a small saucepan. Bring to a simmer on a low-medium flame.

2. Reduce the mixture until there are about four tablespoons of liquid left. This process concentrates the flavors.

3. Add the can of cranberry sauce, salt and pepper. Stir to combine well and bring to a simmer again over a low flame for about ten minutes.

4. Cool to room temperature and serve.

Serving Suggestions for Cranberry Chutney
- As a condiment with holiday turkey

- As a spread on buttered toast

- As a spread on rotis or chapattis

- As a condiment with a South Asian meal

- As part of a cheese plate

- As a spread on warm brie served with crackers

Tips:
- This chutney can be refrigerated for up to two weeks. It can also be frozen for several months.

- Canned cranberry chutney would make a fantastic and thoughtful holiday gift! Can the chutney and tie a festive ribbon around it.

Priya Sastry calls Chicago her home. Inspired by her grandmother, she feels that cooking is a great way to connect to her rich Indian heritage. When not out experiencing the great flavors the Windy City has to offer, she enjoys concocting her own recipes in the kitchen. Fortunately, her husband doesn't mind being her taste-tester! Priya can be contacted at priyasastry@yahoo.com.